I usually don’t like a green bean casserole dish. It always tastes more like the cream of mushroom soup itself than a casserole. So, this past holidays, because my husband who likes to follow tradition and loves green bean casserole dish asked me to make one, I had to look for a recipe for a dish that I could tolerate the taste. The old fashion one that I found on the back of the Fried Onion Packaging or Cream of Mushroom can soup doesn’t work for me. It never has.
There I was looking around and I found this great one from Paula Deen. Yes, she uses too much butter… and I knew that, so I modified it to my liking. Love it! It was not greasy and yucky… and I didn’t feel like I was eating grease. And, guess what? I had my second! and it was a hit with the family!
- 1/4 stick butter
- 1/2 cup diced onions
- 1/2 cup sliced fresh mushrooms
- 2 cups sliced green beans
- 3 cups chicken broth
- 1 (10 3/4-ounce) can cream of mushroom soup ( I used the roasted garlic one… it was great!)
- 1 small can fried onion rings
- 1/2 tsp of garlic powder
- salt and pepper
- 1 cup grated Cheddar cheese (or more.. if you love cheese like me)
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Pour onto a 1 1/2 quart casserole/ baking dish: add the green beans, mushroom soup, garlic powder, salt and pepper to taste, and mix them well. If you make ahead, top the dish with the fried onion rings when you are about ready to bake. So, it wouldn’t be soggy.
Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
That is it! SO, go ahead and give this recipe a try if you want a grown up and new kick and twist of the ol’ green bean casserole dish. It looks and tastes delicious!!